One of my friends hosted a potluck brunch last weekend. This was originally supposed to be a filling for crescent roll spirals similar to these buffalo chicken spirals I made before. That turned out to be a disaster. I spread the filling onto the crescent roll dough, rolled it up. and it didn’t hold up when I went to slice it into spirals. It probably would have worked if I went with another shape and not a spiral. I think the spiral failed because both the filling and the dough were too warm. So, this became a dip, and a very good one!
I served this with Town House pita chips, but it would also be good with pretty much any cracker or tortilla chips.
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- 1 boneless, skinless chicken breast, marinated in Italian dressing
- 1 tomato, diced
- 1 cup thawed frozen spinach
- 8 oz. cream cheese, softened
- ½ small onion, grated or 1 tbsp Tastefully Simple Onion Onion seasoning
- 2 tsp garlic powder
- ½ tsp oregano
- ½ tsp basil
- ½ tsp dill
- 1 cup shredded mozzarella cheese
Bake the chicken breast, covered so it doesn’t get hard on top. Shred with a fork when it’s done, and set aside.
Beat the cream cheese for about 1 minute using a stand mixer with the flat beater or hand mixer. Add onion, garlic, oregano, basil, and dill. Beat for about another minute until everything is well-combined.
Add the mozzarella, spinach, chicken. Stir on a low speed to combine. Stir in tomatoes.
Bake at 350° for about 15 minutes, or until dip is warmed through. Stir before serving.